This German chocolate cake ice cream starts with creamy, no churn chocolate ice cream, swirled with coconut pecan caramel frosting. It tastes like a frozen German chocolate cake!
You might also love these no churn ice cream recipes for s’mores ice cream, coffee chocolate ripple ice cream, and peanut butter and jelly ice cream.
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Why You’ll Love This Recipe
No Churn, Easy to Make. No churn ice cream recipes are exactly as they sound – they don’t require the process of cooking a custard and churning the ice cream in an ice cream maker. You can make this German chocolate ice cream easily with just a mixer to whip the cream.
Optional Ice Cream Base. The chocolate ice cream base in today’s recipe is a simple no-churn base. But you could also make this with my recipe for eggless chocolate ice cream, or this super dark double Dutch dark chocolate ice cream, both of which require an ice cream maker.
Tastes like German Chocolate Cake. A German chocolate cake is really all about the frosting. That sticky, gooey caramel frosting loaded with crunchy coconut and pecans. You’ll be making a small batch of frosting which gets swirled right into the ice cream. And although there’s no cake in this ice cream, but you can definitely add some if you want to.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Heavy Whipping Cream
- Sour Cream
- Sweetened Condensed Milk
- Butter
- Egg
- Brown Sugar
- Cocoa Powder
- Vanilla Extract
- Salt
- Pecans
- Coconut
- Bourbon (optional)
Instructions
Frosting
- In a small saucepan, over medium heat, melt the butter. Stir in the cream, sugar, egg yolk, vanilla, bourbon and salt. Stirring constantly, bring the mixture to a boil, then simmer for 1-2 minutes until slightly thickened.
- Remove from the heat and stir in the chopped pecans and coconut. Let cool completely at room temperature for several hours. You should have about 3/4 cup of frosting.
Ice Cream
- In a large bowl, whisk together the sweetened condensed milk, sour cream, cocoa powder, vanilla, and salt, until smooth and well combined.
- Use an electric mixer to whip the cream until fluffy peaks form that hold their shape. Mix half the whipped cream into the chocolate mixture to loosen it up, then fold in the rest of the whipped cream.
Assembly
- Spread half the ice cream mixture into a freezer safe container with at least a 2-quart capacity. Dollop with half of the cooled frosting.
- Repeat again with the rest of the ice cream and frosting, then use a knife to gently swirl the frosting into the ice cream.
Freeze
- Cover the container and freeze until firm enough to scoop, at least 8-10 hours, or overnight.
- Homemade ice cream is best eaten within about two weeks.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
While I didn’t add any cake, you can crumble a slice or two of chocolate cake, and swirl it into the ice cream with the frosting.
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German Chocolate Cake Ice Cream (No Churn)
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
Frosting
- 2 tbsp unsalted butter
- ¼ cup heavy whipping cream
- ¼ cup light or dark brown sugar, lightly packed
- 1 egg yolk
- ½ tsp vanilla extract
- 1 tbsp bourbon (optional)
- â…› tsp coarse Kosher salt (if using table salt, use half the amount)
- â…“ cup finely chopped pecans
- â…“ cup unsweetened coconut flakes
Ice Cream
- 1 can (14 oz) sweetened condensed milk
- ¼ cup sour cream
- ½ cup unsweetened Dutch-processed cocoa powder, sifted
- 2 tsp vanilla extract
- â…› tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 cups cold heavy whipping cream
Instructions
Frosting
- In a small saucepan, over medium heat, melt the butter. Stir in the cream, sugar, egg yolk, vanilla, bourbon and salt. Stirring constantly, bring the mixture to a boil, then simmer for 1-2 minutes until slightly thickened.
- Remove from the heat and stir in the chopped pecans and coconut. Let cool completely at room temperature for several hours. You should have about 3/4 cup of frosting.
Ice Cream
- In a large bowl, whisk together the sweetened condensed milk, sour cream, cocoa powder, vanilla, and salt, until smooth and well combined.
- Use an electric mixer to whip the cream until fluffy peaks form that hold their shape. Mix half the whipped cream into the chocolate mixture to loosen it up, then fold in the rest of the whipped cream.
Assembly
- Spread half the ice cream mixture into a freezer safe container with at least a 2-quart capacity. Dollop with half of the cooled frosting.
- Repeat again with the rest of the ice cream and frosting, then use a knife to gently swirl the frosting into the ice cream.
Freeze
- Cover the container and freeze until firm enough to scoop, at least 8-10 hours, or overnight.
- Homemade ice cream is best eaten within about two weeks.
Notes
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